Pork chitterlings (chitlin's)

6 Servings

Ingredients

Quantity Ingredient
20 pounds Pork chitterlings
1 pint Vinegar
2 Large onions; chopped
6 Hot peppers
¼ cup Salt
Corn meal
Salt and pepper
Oil
Thin pancake batter

Directions

In large pot, out in the yard, bring chitterlings, vinegar, onions, peppers and salt to a boil in lots of water. Simmer 3-½ to 4 hours, changing water 2 times, until fork tender. Cool. Remove all fat and foreign matter. Reheat in fresh water and serve piping hot. Pass hot pepper sauce. To fry: dip 2-inch pieces of chitterlings in corn meal, salt and pepper. Fry in deep fat, not too crisp. For battered chitterlings: make a thin pancake batter. Dip chitterlings in batter and fry until golden brown. Serve with baked potatoes, slaw and corn bread. Serves 4-6.

>From Glen Hosey's Recipe Collection Program, hosey@... From "High Cotton Cookin'", Marvell Academy Mother's Association, Marvell, AR 72366. Recipe by N.R. HOSEY, MARVELL, AR. (my father)

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